finger food

My first Sicilian arancini!!!!


Typical Sicilian rice croquettes. It was the first time for me and I'm really proud of the result...they are delicious!



  • 300g arborio rice
  • 600g water
  • 1 egg
  • 1 packet of saffron
  • 1 knob of butter
  • 2 eggs
  • Breadcrumbs 
  • 1 slice of sward fish
  • 400g finely chopped tomatoes
  • 2 garlic cloves
  • Chilly pepper
  • Extra virgin olive oil ( I used Capanna oil from Montacino offered by Arte Toscana)
  • White wine
  • Burrata cheese
  • Cooked ham
Cook the rice in lightly salted boiling water. The rice has to absorb the all water, you don't have to drain it. When still warm stir in the saffron, the knob of butter and the egg. Allow to rest overnight if possible. I cooked rice in the morning and prepared the arancini in the evening. 
Prepare the sward fish ragout: Cut the fish into small cubes. In a pan heat up some oil with the garlic cloves. Add the fish and cook for a few minutes, the add the white wine and allow alcohol to evaporate. Add the chopped tomatoes, season with salt and chilly pepper and allow ragout to reduce. 
Make the arancino by taking a small handful of rice and shaping it into your hand. Make a hallow and fill it with the fish ragout or with burrata and diced cooked ham. Cover with another handful of rice. Shape into a ball. Dredge arancini into beaten eggs, roll them well in breadcrumbs and fry in dip hot oil until golden brown.
Thats it,your arancini are now ready! With these ingredients I made 9 arancini. 

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4 commenti

  1. Nicoletta, These look wonderful! A bit of work to prepare everything, but so perfect and such nice flavours to surprise when you cut into one!
    Arancini ... I must remember to try making these!

  2. Really? it is the first time? i can't belive, they are so perfect:)

  3. They are beautiful and you are number one

  4. this is good but is very different to real "arancini siciliani" sorry...:-)